Chickpeas with Lemon and Parmesan

Chickpeas with Lemon and Parmesan

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May 31, 2008

  • Makes: Serves 2-4.


1 19 oz. (540 mL) can of chickpeas, rinsed and drained

1 Tbsp. extra-virgin olive oil or cold-pressed canola oil

1 Tbsp. lemon juice (about half a lemon)

salt & pepper

1/4 cup freshly grated Parmesan cheese


1Stir everything together; serve right away or put in the fridge to chill. Can be kept overnight; makes a great portable lunch.


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